Garden Tortilla Soup
photo by Starrynews
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 1 red sweet bell pepper
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 medium zucchini, quartered and diced
- 1 (49 1/2 ounce) can chicken broth
- 2 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped green chilies
- 1 teaspoon Worcestershire sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1⁄2 lime, juice of
- 2 tablespoons chopped fresh cilantro
- 3 corn tortillas, quartered and sliced into thin strips
- 1 cup shredded cheddar cheese (optional)
- tortilla chips (optional)
directions
- Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
- Remove charred skin from red pepper; discard core; chop pepper and set aside.
- In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
- Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
- Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
- Serve garnished with cheese and tortilla chips, if desired.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com